Roast kumara pumpkin & tomato soup
Ingredients
500g orange kumara, cut into chunks
500g pumpkin, peeled, seeds out and cut into chunks
3 cloves garlic, crushed
1/4 C olive oil
1 onion, diced
1 tsp ground cumin
1/2 tsp yellow mustard powder
4 C vegetable stock
1 x 400g can diced tomatoes
Directions
Preheat oven to 180 degrees. Put kumara and pumpkin into a baking dish, toss with half the oil and garlic and season if you wish, roast until tender and golden (approx. 45 mins). Meanwhile heat remaining oil in a large saucepan on high, saute onion with spices until tender. Add roasted vegetables to the saucepan with stock and tomatoes. Bring to the boil and then reduce. Blitz with a blender until smooth, season to serve.
Yum! Sarah X